SPLIT PEA SOUP

INGREDIENTS

3/4 tsp salt

1 carrot

1 finely diced ham steak (6 oz)

1lb split peas

8 cups chicken stock

1 yellow onion

1 tsp minced garlic

1/2 tsp dried oregano

olive oil

DIRECTIONS

1. Chop and sauté 1 yellow onion in a large pot in 2T olive oil until translucent, about 10 minutes. Add 1 tsp minced garlic and 1/2 tsp dried oregano. Stir occasionally to make sure the onions don’t burn.

2. Peel and chop the carrot and the ham. Dice the ham as small as you can, it’s just there to add some additional flavor. Add the carrots, ham, 8 cups chicken stock and 1/2 of the split peas to the pot. Simmer for 40 minutes, stirring infrequently.

3. Add the rest of the split peas and simmer for another 40 minutes. Stir infrequently just to make sure the soup doesn’t stick. This soup is even better the next day. To reheat, add about 1 cup water or chicken stock and cook on medium heat. Enjoy!